Skip to content

Paleo Turkey Bolognese With Garlic Spaghetti Squash Recipe

This low-carb dish is paleo and packed with 22 grams of protein!
PIN Print

Looking for a low-carb dish that packs in the protein and is paleo-friendly? This scrumptious turkey bolognese with garlic spaghetti squash fits the bill. Vitamin A- and fiber-rich spaghetti squash replace your go-to noodles, eliminating processed carbs and adding nutrients to your plate. The stringy squash is paired with a rich turkey bolognese that's studded with dried oregano and basil—two herbs that are jam-packed with antioxidants, according to a study in Nutrition Today.

If you've gone paleo but miss your weekly pasta nights, this alternative to beefy pasta bolognese is a serious cravings crusher. It serves up 8 grams of fiber and 22 grams of protein—and the sauce is splashed with full-bodied wine, a prime source of resveratrol. Because this dish is free of grains, added sugar, dairy, and processed foods, you can rest easy knowing it's caveman-approved! If you've been contemplating giving paleo a try, consider this turkey bolognese your gateway. Psst: If you stick to eating like your ancestors, a study in the American Journal of Clinical Nutrition found that you'll benefit from a smaller waist as well as lowered blood pressure and blood sugar!

Nutrition: 370 calories, 9 g fat (3 g saturated), 790 mg sodium, 6 g sugar, 22 g protein, 8 g fiber

Makes 4 servings

You'll Need

1 medium spaghetti squash (2 1⁄2 to 3 pounds)
1 bulb garlic
3 Tbsp extra-virgin olive oil
1 pound ground turkey
1 cup finely chopped carrots (2)
1⁄2 cup finely chopped onion (1 medium)
1⁄2 cup finely chopped celery (1 stalk)
4 cloves garlic, minced
3 Tbsp tomato paste
1⁄2 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 tsp dried oregano, crushed
1 tsp dried basil, crushed
1 tsp fennel seeds, lightly crushed
3⁄4 tsp salt, divided
3⁄4 tsp pepper, divided
1⁄2 cup reduced-sodium chicken broth

How to Make It

  1. Preheat oven to 375°F. Halve the squash lengthwise and scrape out the seeds. Place squash halves, cut sides down, in a large baking dish. Prick skin all over with a fork. Cut 1⁄2 inch off the top of the head of garlic. Place, cut end up, in the baking dish with squash. Drizzle with 1 tablespoon olive oil. Bake 35 to 45 minutes or until squash and garlic are tender.
  2. While squash is baking, heat 1 tablespoon of the oil in a large pot over medium heat. Add turkey, carrots, onion, celery, and garlic. Cook until turkey is cooked through and vegetables are tender, stirring with a wooden spoon to break up meat.
  3. Add tomato paste; cook and stir for 1 minute. Add red wine; cook and stir for 1 minute. Stir in tomatoes, oregano, basil, fennel, and 1⁄2 teaspoon each salt and pepper. Add broth and bring to boiling. Reduce heat and simmer, uncovered, 30 minutes or until desired consistency.
  4. Using a fork, remove and shred flesh from each squash half; transfer to a bowl and cover to keep warm. When garlic is cool enough to handle, squeeze bulb from bottom to pop out the cloves into a small bowl. Add remaining 1 tablespoon oil to garlic. Mash with a fork. Stir mashed garlic into spaghetti squash and season with remaining 1⁄4 teaspoon salt and pepper.
  5. Serve meat sauce over spaghetti squash.

Easy, healthy, 350-calorie recipe ideas you can make at home.

3/5 (116 Reviews)
Eat This, Not That!
Inspired by The New York Times best-selling book series, Eat This, Not That! is a brand that's comprised of an award-winning team of journalists and board-certified experts, doctors, nutritionists, chefs, personal trainers, and dietitians who work together to bring you accurate, timely, informative, and actionable content on food, nutrition, dieting, weight loss, health, wellness, and more. Read more about Eat This